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Articles by Topic - Safety
Listing articles 151 to 157 of 157
Departments: Documentation: A Secret Weapon for the Audit
One hundred forty: It is the magic number for an American Institute of Baking (AIB) audit. A score below 140 on any one of the five categories the AIB reviews in their “Consolidated Standards for Food Safety” will result in a score of “unsatisfactory” for the entire audit. One of those categories is pest control, which auditors across the board – from AIB to Silliker to government and customer audits – regard as an important practice to ensure food safety.
Departments: Why Effective Pest Control is Essential for Food Processing Plants and Warehouses
During our more than 70 years of business, Professional Pest Control has seen the evolution of food plants and warehouses’ pest control. In the 1940s, my father gave a speech to the Dubuque Dairy Technological Society concerning a serious housefly problem. Although the control method in that era was the spraying of DDT, he spoke about the importance of sanitation and the new Food, Drug, and Cosmetic Act enacted by Congress on June 24, 1938. Also at this time the Food and Drug Administration became...
Features: Allergens: A Potential Kiss of Death
She was just 15 and in love, and in a romantic interlude with her beau in early March, she stole what would be her last kiss. While a coroner said it was a lack of oxygen to her brain, it was initially believed that a peanut butter and jelly sandwich lingering on the pallet of her boyfriend was the culprit, for Christina Desforges, of Saguenay, Quebec, Canada, who was, incidentally, allergic to peanuts, and died in a Quebec hospital several days later.
Departments: Pristine Processing Primer
Faced with an increasing need to maintain carbon and carbon towers in a sanitary condition, the food and beverage industry requires a consistent, reliable sanitization method, and heat optimized technology (HOT) helps address this need. Carbon towers are very efficient in removing chlorine, chloramines and a wide range of organic contaminants.Yet, they are vulnerable to bacterial growth and organic fouling, and therefore require backwashing and periodic sanitization. When fed with surface waters, they also...
Departments: What HACCP can Mean to Sanitation
HACCP has been at the forefront for some time now, and there are new requirements that are rapidly developing, including the Codex and ISO 9000. These will be the next chapters in food safety requirements. If you are one of those who feel that HACCP means Have a Cup of Coffee and Pray, you obviously have not integrated your food safety program into the area of sanitation.
Departments: Getting a Handle on Food Safety and Hand Hygiene
Your employees’ hands are a critical control point worth your attention. If employees are not washing their hands, it’s possible the food you are manufacturing isn’t safe or will suffer compromised shelf life. Neither are the goals of a quality manufacturer.
Departments: Do You Know Your Danger Zones?
The “temperature danger zone” is known throughout the food service industry as 41° to 135° F. Did you also know there are danger zones throughout your establishment? Danger zones exist throughout any foodservice establishment where foodborne illness can occur at any moment of any day. Following proper procedures and using the right food safety products, however, protects customers and employees from these potential problems.
